Diploma in Plant-Based Culinary Arts
Pâtisserie

The Diploma in Plant-Based Culinary Arts - Pâtisserie teaches students the art of producing pastry, bakery, cakes, desserts, petit fours and chocolate products which are made entirely from plant-based ingredients, including fruit, nuts, seeds, grains and vegetables. Chef demonstrations, practical sessions and workshops with sensory evaluation assessment and an emphasis on practical skills will form key elements of the programme. As one of our Diplomas in Plant-Based Culinary Arts, this diploma is complimented by the Diploma in Plant-Based Culinary Arts - Cuisine, which can be studied prior to or following this diploma.

The curriculum provides students with in-depth knowledge of plant-based pâtisserie produce, the substitution of ingredients in classical pâtisserie and instruction on complex recipes. The programme aims to develop the required skills, techniques and competencies of culinary arts professionals, specific to plant-based ingredients, while also providing insight into innovation, culture and gastronomy. The diploma includes only plant-based ingredients and emphasises pâtisserie science, innovative pâtisserie products, artistic reinventions of classical pâtisserie products and calculates substitution of traditional ingredients.

The pâtisserie programme will begin with an introduction to the professional kitchen, knife skills, fundamental pâtisserie and bakery techniques, which will ensure participants are engaging with the foundational aspects of the pâtisserie profession. Throughout the programme, participants will learn the key principles of ingredient substitution; finding replacements for animal products such as plant-based milk substitutes, emulsions, foaming agents, oil blends, gelling and binding agents. Combinations of ingredients and pâtisserie science will be of focus in the demonstrations, practical application and theoretical work.

Participants in the Diploma in Plant-Based Culinary Arts - Pâtisserie will work with natural sweeteners, discover varieties of grains and plants in bakery and work with various ingredient blends to meet the dietary needs of the modern consumer. Students will assess sensory aspects of their products including flavour, texture, taste, mouthfeel and appearance, while honing professional presentation skills. The programme emphasises flavour pairings and combinations while encouraging experimental techniques and innovative methods in creating pâtisserie products.

The programme will provide education specifically within plant-based alternatives and substitutions with respect to the classical techniques and skills of pâtisserie art and the scientific basis for ingredient substitution. Fundamental pâtisserie techniques include classical recipes which are adapted to use plant-based ingredients. The programme will progress with emphasis on allergen elimination and key skills in recipe modification to achieve key pâtisserie textures, flavours, aromas and appearance of traditional pâtisserie. Participants will be exposed to innovative methods, modern techniques and new methods of pâtisserie formulation and design.

The Plant-Based Essentials module has a strong focus on new ingredients which are rapidly evolving the pâtisserie sector; ingredients such as potato starch and inulin, along with techniques in aeration, emulsification, thickening and setting. Incorporating plant-based research relating to health in order to provide a new approach to pâtisserie arts. The perception of luxury food items being highly calorific, high in sugar and saturated fats will be transformed to become light and healthy, while maintaining their superior quality, texture flavour and taste.

The plant-based pâtisserie diploma is based on the fundamental techniques and classical pâtisserie traditions which are elevated to appease modern consumer trends. The training within the programme incorporates this knowledge in an evolved manner, only using plant-based ingredients with exploration of taste, texture and flavour. Within the teaching there will be emphasis on allergens within pâtisserie products and the theoretical aspects of substitution, ingredients and product knowledge.

Participants will discover new techniques and ingredients for aeration, emulsions, setting agents, thickening and chocolate applications in the Pâtisserie Fundamentals unit. The module includes chocolate, fruit and nuts with non-dairy desserts and will incorporate plant-based desserts using nuts, nut milk, raw chocolate, vegetables and fruit. Demonstrations and practical classes will include custards, dairy-free desserts, fruit-based confectionary, pastry and a range of desserts and products made from the natural sweetness of fruit and vegetables.

Learners will become proficient in using a variety of ingredients and techniques to produce innovative dishes and desserts. Fruit stocks, purées, sorbets and infusions will be utilised, while contemporary plating skills will be taught. Traditional recipes will be modified to create plant-based versions which utilise a range of innovative techniques.